Curry is Britain's favourite food and in this bible, Pat Chapman brings the much-loved dish to life in a unique an inspiring way - he has chosen to arrange the recipes in menu order, so very familiar at the curry restaurant but new to a cookery book. His method is borne out of a passion for Indian food and the restaurants that serve it - in his extensive research he has selected the finest dishes from over 1000 of the best curry houses in the land. First come 30 starters, then Tandoori and Tikka dishes. Next are the 16 most popular curries, followed by 16 further restaurant curries from Achari to Thai. The recipes continue, as at a restaurant, with "House Specials", vegetable curries, dhal dishes, rice and bread favourites, chutneys and pickles and finally Indian desserts. With step-by-step photograph sequences and an A to Z of spices, nutritional information, a menu glossary and enticing colour photographs of every dish, the author provides a wealth of information, tips and secrets to create the perfect curry at home.

2008-06-12 An excellent book.

This is an excellent book - for anyone who wants to create an authentic Indian takeaway curry at home. It has all the curries I can think of and tells you how to build the base sauce for all restaurant curries and even gives different versions of most (for example a traditional recipe as opposed to the restaurant variety).

I really like this book! My only gripe, is that it gives an extremely heavily spiced base sauce and I found the base sauce or 'curry gravy' too crowded with spicy flavours. I made the Jalfrezi from this book and used the 'curry gravy' recipe from Kris Dhillon's book the curry secret - the result was phenomenal.

My advice: if you want one book on restaurant curry - buy this one; however if you'd prefer a broader outlook buy alongside Kris Dhillon book!